+ribeye Sinaloa Recipe

Bring to room temperature & season

Remove the 20 oz ribeye from the refrigerator 45–60 minutes before cooking to reach room temperature. Pat dry with paper towels. Generously season both sides and the edges with kosher salt (about 2 tsp total) and freshly ground black pepper (about 1 tsp).

Preheat and sear

Heat a heavy cast-iron skillet or grill over high heat until very hot (skillet should be smoking). Add 2 tbs neutral oil to the pan. When oil shimmers, place the ribeye in the pan and sear without moving 3–4 minutes to develop a deep crust.

Flip, baste and finish

Flip the steak and add 2 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak, basting continuously for 3–5 minutes until internal temperature reaches 125–130°F for medium-rare (adjust time for desired doneness). If using a grill, move steak to indirect heat after searing to finish.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 10–12 minutes before slicing to allow juices to redistribute.

Char vegetables: Heat a comal, cast-iron skillet, or broiler. Lightly brush tomatillos and Roma tomatoes with 1 tsp vegetable oil. Place tomatillos, 2 Roma tomatoes, 1/2 small quartered white onion, and 2 garlic cloves directly on the hot surface or under the broiler. Cook, turning occasionally, until skins are blackened and blistered and the tomatillos soften, about 8–10 minutes.

Blend: Transfer the charred tomatillos, tomatoes, onion, and garlic to a blender. Add 1/4 cup chopped cilantro, 1 tbsp fresh lime juice, and 1 tsp salt. Purée until mostly smooth but still slightly textured. Taste and adjust salt or lime as needed.

Chill briefly: Refrigerate the salsa for 10–15 minutes to let flavors meld, or serve at room temperature alongside the steak.

Char the ingredients: On a hot comal or grill, brush the 4 Roma tomatoes, 3 serrano chiles, 1/2 small onion, and 1 garlic clove with 1 tsp vegetable oil. Char over high heat, turning until skins blister and blacken and chiles are softened, about 8–12 minutes. Roast until smoky but not completely collapsed if you want texture.

Blend to taste: Place the charred tomatoes, chiles (remove seeds for less heat if desired), onion, and garlic into a blender. Add 1 tsp apple cider vinegar, 3/4 tsp salt, and optionally 1 tbsp cilantro. Pulse to a chunky or smooth consistency according to preference. Adjust salt or heat as needed.

Cool and set: Let the tatemada rest at room temperature 10 minutes to allow smoky flavors to open before serving.

Toast chiles: Lightly toast the 4 dried chiles in a dry skillet over medium heat 30–60 seconds per side until fragrant (do not burn). Remove stems and shake out seeds if you want slightly less heat.

Infuse oil: Warm 4 tbs neutral oil in a small saucepan over low heat. Add toasted chiles and simmer gently for 3–4 minutes—do not fry or fry until dark brown. Remove from heat and let steep 10 minutes. Remove chiles and strain if desired. Stir in 1/2 tsp smoked paprika and 1/4 tsp salt. Keep warm or at room temperature; this will be drizzled over steak and salsas.

Char onion rounds: Toss 1 sliced onion rounds with 1 tbs olive oil and 1/2 tsp coarse sea salt. On the hot grill or skillet used for the steak, char the rounds 2–3 minutes per side until deeply browned with some blackened edges and softened interior. Remove and keep warm.

Slice steak and finish: After the steak has rested, slice it against the grain into 1/2-inch thick slices. Arrange slices on a warm platter. Spoon a few tablespoons of Salsa de Miltomates on one side and Salsa Tatemada on the other, or serve both in small bowls. Drizzle the picante hot oil sparingly over the steak slices for heat and gloss (start with 1–2 tbs). Scatter charred onion rounds over or alongside the steak. Serve with lime wedges.